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Sweet Potato Pie


    For the dough:
  • 2/3 cup butter
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 1/3 cup all purpose flour

  • For the pie:
  • 1 cup heavy cream
  • 1/4 cup corn starch
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 3 egg yolks
  • 3 eggs
  • 1 3/4 lbs sweet potatoes
  • 3 pieces of Fiji apple
  • Pinch of cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 1/2 jar O&CO. Olive Chutney with Lemon


  1. Dough (Make two days ahead): To make the dough, mix the butter and powdered sugar. Add the egg and the sifted flour. Mix to finish the dough and rest overnight.
  2. Pie (Make one day ahead): Preheat oven to 350° F. Peel and dice the yams and apple. Add 2 oz of brown sugar to a dry pan and cook over medium-high heat until the sugar begins to caramelize. Add the apples and sweet potatoes and the cinnamon, nutmeg, and salt. Cook through until the yams and apples are soft; mash the mixture. Roll the dough thinly and drape it over 2 8” pie rings. Place cooking beans in piecrust to maintain the shape and bake at 350° F until golden (approximately 20-30 minutes). Allow the crust to cool.
  3. Bring the heavy cream to a boil in a saucepan. Beat the eggs, yolks, and the sugars together until smooth. Add the cornstarch to the mixture and then add half the cream in a thin steady stream. Add this mixture to the rest of the heavy cream in the saucepan. Add the sweet potato puree and boil. Spread a thin layer of the Olive and Lemon Chutney onto the piecrust. Spread the warm sweet potato mixture into the piecrust. Cool and refrigerate overnight.